01 -
In a large bowl, whisk together the olive oil, apple cider vinegar, honey, dijon mustard, crushed garlic, thyme, rosemary, sea salt, and pepper until all ingredients are well combined.
02 -
Place the turkey tenderloins in a gallon-sized zip-top bag and pour the marinade over them. Seal the bag and turn several times to coat the meat evenly. Refrigerate for at least 1 hour or up to 6 hours to allow the flavors to infuse into the turkey.
03 -
Place the marinated turkey tenderloins in your slow cooker, pouring any remaining marinade over the top. Add the chicken broth, then cover with the lid.
04 -
Cook the turkey tenderloins on LOW heat for 6-8 hours. Begin checking the internal temperature after 4 hours of cooking to avoid overcooking.
05 -
The turkey is done when a meat thermometer inserted into the thickest part registers 165°F. For best results, remove from the slow cooker when it reaches about 163°F, as it will continue cooking slightly while resting. Tent with aluminum foil and let rest for 10-15 minutes before slicing and serving.